Cfsp Study & Test Question (Chapters 1 - 10)

Front 1

C1 - SG Q1 - Can you list and describe all the commercial market segments?

Back 1

Can you list and describe all the commercial market segments? PAGE 1-3 [on Mid-Term]

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1. Quick Service Restaurants
2. Full Service Restaurants

2. Bars & Taverns
4. Cafeterias
5. Hotel/Motel
6. Convenience Stores
7. Supermarkets

8. Recreation

Front 2

C1 - SG Q1 - Can you list and describe all the institutional market segments?

Back 2

Can you list and describe all the institutional market segments? PAGE 1-3 [on Mid-Term]

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1. Business & Industry
2. Schools
3. Hospitals
4. Military
5. Vending
6. College/Universities
7. Nursing Homes
8. Airlines

Front 3

C1 - SG Q2 - Name three ways that commercial restaurant segments can be categorized or sub-divided.

Back 3

Name three ways that commercial restaurant segments can be categorized or sub-divided. PAGE 1-4

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1. Ownership—Independent, franchisee-owned, corporate (store)-owned
2. Service Type—Counter service, table or full service, cafeteria service, drive up, etc.
3. Price Point or Sophistication—Fast food, to fine dining or "white table cloth"
4. Menu Type (sandwich, chicken, pizza, Asian, etc.)

Front 4

C1 - SG Q3 - In what institutional segments are contract management firms most dominant?

Back 4

In what institutional segments are contract management firms most dominant? PAGE 1-6

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Business and Industry

Front 5

C1 - SG Q4 - List all the industry mega-trends and how they will impact all foodservice operators in the years to come.

Back 5

List all the industry mega-trends and how they will impact all foodservice operators in the years to come. PAGE 1-9 [on Mid-Term]

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1. Labor issues-good help hard to find
2. Food safety
3. Energy
4. Environmental issues
5. Competition, maturing markets
6. Healthy eating and the role of food in lifestyles

Front 6

C1 - SG Q5 - Name some of the current operator segment trends and how they will impact their respective E & S purchases.

Back 6

Name some of the current operator segment trends and how they will impact their respective E & S purchases. PAGE 1-11, 1-12

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Quick Service Restaurants
• The fast-casual sub-segment has emerged with higher quality, higher price point offerings, in a more comfortable and upscale atmosphere.
• QSRs are adding salads and no or low-carb menu offerings (bunless burgers, etc.) to tap the healthy eating trend and low-carb fad.
• In spite of the low-carb trend, pizza restau¬rants have shown steady revenue growth. How long will the dietary carbohydrate focus last?
• Improving the quality and efficiency of delivery, drive-thru and take-out offerings is a major objective of many operators.
• Some multi-concept chains are turning to co-branded multi-concept units to exploit all day-parts, spread development costs and penetrate smaller markets.
Full Service Restaurants
• The casual dining segment has outpaced the QSRs in growth the last few years, as baby-boomers look for a comfortable upscale dining experience.
• In spite of record high beef prices, steak houses continue their growth.
• More full service restaurants are offering drive-up or carryout service.
• Full service restaurants are also offering low-carb menu options or identifying low-carb selections on their menus.
• Fine dining sales were hurt by the reces¬sion and decline in business travel. They are just beginning to recover some of that customer base.

Recreation
• The gaming industry continues to flourish. Many states are looking to gaming revenue to help balance budgets. While buffets are still king, upscale dining is part of all new major casino projects.
• A greater variety of food items are being offered at sports facilities, including upscale dining.
• Cruise lines continue to launch bigger ships, complete with more unstructured dining options and more foodservice venues.

Hotel & Motel Foodservice
• Hotels are coming back from over-building in the 1990s, the recession and 9/11-induced drop in business travel. Hotel room occupancy rates have started to increase.
• Customers are demanding healthier foods. Hotels are providing those options.
• Upscale buffets are being used as hotels look for ways to reduce labor, without sacri¬ficing atmosphere and perceived value.
• Many on-premise restaurants are going casual, in keeping with the general trend toward more casual dining.
• Some budget or economy-lodging operators are building with or locating near casual dining restaurants.

Supermarkets
• Major supermarket chains are retrenching from an acquisition frenzy in the late 1990s, with some chains now divesting (Safeway/Dominicks).
• Supermarkets are being pressured by big-box retailers that are expanding into grocery operations.
• Some supermarket chains are adding fuel sales to compete with P-Stores and big box retailers.
• Some supermarkets have turned back to local food processors for refrigerated foods and prepackaged deli take-home options.

Convenience Stores
• C-Stores have bounced back in a big way and posted foodservice gains higher than the restaurants.
• There is a greater emphasis on food quality, with more freshly prepared foods.
• Some progressive chains have successfully developed their own brand (coffee, sand¬wich, etc.) concepts and following.
• P-store (petroleum marketers) chains have led the technology charge with advanced payment systems and at-pump promotional technology.
• Some C-stores are experimenting with auto¬mated customer ordering technology.

Other Retailers
• The big-box retailers are getting even bigger, led by Wal-Mart, now the worlds largest retailer. Wal-Mart is going after the P-stores by offering gas and the supermar¬kets, by offering more grocery items in their superstores.
• Wal-Mart is also driving technology by asking vendor "partners" to use on-package radio frequency identification (RFID) technology for scanning, tracking and inventory control.
• Large traditional retailers will continue to add branded food-courts to their stores or introduce cafe-style menu offerings and gourmet coffees.
Here is a review of some of the trends that are affecting the various institutional/non-com¬mercial market segments.

Front 7

C1 - SG Q6 - Identify the five basic reasons for equipment or supplies purchases.

Back 7

Identify the five basic reasons for equipment or supplies purchases. PAGE 1-13

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1. New Construction
2. Major Remodel
3. Menu Change
4. Energy or Technology Upgrade
5. Replacement

Front 8

C1 - Test Q1 - Name the four characteristics of the Commercial Segment of the foodservice Industry?

Back 8

Name the four characteristics of the Commercial Segment of the foodservice Industry? PAGE 1-3 [on Mid-Term]

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1. National & Regional chains dominate
2. Offer more meal alternatives
3. Menus are geared toward securing repeat business
4. All in business to make a profit

Front 9

C1 - Test Q2 - What are the characteristics of the institutional or non-commercial segment?

Back 9

What are the characteristics of the institutional or non-commercial segment? PAGE 1-3 [on Mid-Term]

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1. generally encompass non-profit organizations
2. provides a supplemental service to the organization
3. profit not a motive
4. at one time: lacked foodservice alternative

Front 10

C1 - Test Q3 - What does NAFEM stand for?

Back 10

What does NAFEM stand for? PAGE 1-13 [on Mid-Term]

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North American Association of Food Equipment Manufacturers

Front 11

C1 - Test Q4 - What major segment of the food service industry experienced major growth immediately after the conclusion of the Second World War?

Back 11

What major segment of the food service industry experienced major growth immediately after the conclusion of the Second World War? PAGE 2-2 [on Mid-Term]

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C) Business and Industry (B&I) Segment

[due to move from rural to urban]

Front 12

C1 - Test Q5 - Name three alternative retail venues:

Back 12

Name three alternative retail venues: PAGE 1-6 [on Mid-Term]

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1. White tablecloth dining in some upscale department stores
2. Coffee shop
3. Lunch counter service found in discount stores

Front 13

C1 - Test Q6 - How did the channels of distribution begin or, what are the origins of the foodservice industry?

Back 13

How did the channels of distribution begin or, what are the origins of the foodservice industry?

PAGE 1-1

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Egyptian trade routes

Front 14

C2 - SG Q1 - What are some of the major advantages and disadvantages of a manufacturer using independent sales representatives to sell its products?

Back 14

What are some of the major advantages and disadvantages of a manufacturer using independent sales representatives to sell its products? PAGE 2-3

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1. Are independent organizations, not direct employees of the manufacturer

2. Commissions/allowances paid by the manufacturer are variable costs

3. Rep "groups" have numerous outside sales people
4. Generally considered very close to the market
5. Represent several different, non-competing manufacturers
6. Manufacturer gives each rep org exclusive geographic territory
7. Compensation is based strictly on commission

8. Rep org must pay for all of the expenses of operating their business
9. Never take title to the goods that they are selling

Front 15

C2 - SG Q2 - Why has the traditional role of the E&S dealer changed over the past few decades?

Back 15

Why has the traditional role of the E&S dealer changed over the past few decades? PAGE 2-10/2-11

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1. Competition

2. Buying Group Growth

3. Maturing of Industry

4. Credit/Leasing

5. Showroom

6. Internet

Front 16

C2 - SG Q3 - What services does a dealer buying group provide for member dealers?

Back 16

What services does a dealer buying group provide for member dealers? PAGE 2-6
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1. Banding together
2. Leverage the group's collective buying power
3. Consolidate order entry/billing functions
4. Help smaller business survive

Front 17

C2 - SG Q4 - What functions does a dealer/fabricator typically perform for a regional or national restaurant chain?

Back 17

What functions does a dealer/fabricator typically perform for a regional or national restaurant chain? PAGE 2-8

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1. Purchasing of all "buy-out" E&S items for a new installation or kitchen renovation
2. Custom fabrication of special stainless steel counters or workstations
3 Extensive woodworking and solid surface shops, for construction of custom counters, salad bars, or front-of-the house decor
4. Provides install and start-up of all the equipment and supplies mentioned above
5. A final role of the dealer/fabricator may include complete kitchen and front-of-the-house design services.

Front 18

C2 - SG Q5 - Why would a manufacturer secure the services of a regional stocking distributor as opposed to using an independent manufacturers’ sales representative?

Back 18

Why would a manufacturer secure the services of a regional stocking distributor as opposed to using an independent manufacturers’ sales representative? PAGE 2-5

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1. Take title and stock the the product.
2. Inventory usually closer to the customer.
3. Often provide a service component
4. Equipment needs some sort of food product or beverage service. The distributor stocks both.

Front 19

C2 - SG Q6 - What is the key difference between a broadline distributor and an equipment and supplies dealer?

Back 19

What is the key difference between a broadline distributor and an equipment and supplies dealer? PAGE 2-7

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They sell food (typically 2-5% is equipment)

Front 20

C2 - SG Q7 - What are some of the primary roles or functions of a foodservice design consultant?

Back 20

What are some of the primary roles or functions of a foodservice design consultant? PAGE 2-11

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1. Analysis of potential costs and savings from proper layout, equipment spec and design efficiencies
2. Show Equipt/supplies cost savings, as a result of proper selection
3. Show savings in construction costs as a result of the efficient use of space
4. Show ongoing operational savings from the efficient design of work/storage spaces
5. Better employee morale and operational safety
6. Savings on the purchase price of all required items, as a result of properly written specifications and bid documents
7. Owners satisfaction in knowing that the planning and design consultant provided the best possible solution

Front 21

C2 - SG Q8 - What is selective distribution?

Back 21

What is selective distribution? PAGE 2-10

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Limit the number of dealer/distributor "partners" selling their product. The objective is to focus training and promotional dollars on the strongest dealers in each key market area.

Front 22

C2 - Test Q1 - Define: Channels of distribution

Back 22

Define: Channels of distribution PAGE 2-1 [on Mid-Term]

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Marketing term that is used to describe the way products make their way from the manufacturer to the ultimate end user

Front 23

C2 - Test Q2 - List the four types of companies responsible for getting the products from the Manufacturer to the end users:

Back 23

List the four types of companies responsible for getting the products from the Manufacturer to the end users: PAGE 2- [on Mid-Term]

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1. E&S Dealer

2. Fabricator Dealers

3. Broadline Distributors

4. Service Agencies

Front 24

C2 - Test Q3 - What is the key difference between a broadline distributor and an equipment and supplies dealer?

Back 24

What is the key difference between a broadline distributor and an equipment and supplies dealer? PAGE 2-7 [on Mid-Term]

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Broadline dealers sell food and paper supplies (2-5% of annual sales in equipment)

Front 25

C2 - Test Q4 - Why have "stocking distributors"?

Back 25

Why have "stocking distributors"? PAGE 2-5 [on Mid-Term]

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1. They take title of the goods they are representing/selling
2. They often provide service as part to their package
3. Focused on a specific market segment
4. Some equipment requires a very high level of expertise to sell
5. The product or piece of equipment is sold in conjunction with a food product or beverage service (i.e.: coffee)

Front 26

C2 - Test Q5 - What groups are these linked to:

- MAFSI

- FEDA

- FCSI

- CFESA

Back 26

What groups are these linked to: PAGE 2-10 [on Mid-Term]

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- MAFSI - Manufacturer's Agents/Sales Rep

- FEDA - Dealers

- FCSI - Facility Design Consultants

- CFESA - Service Agencies

Front 27

C2 - Test Q6 - List the five players of the Product Distribution Network:

Back 27

List the five players of the Product Distribution Network: PAGE 2-2 [on Mid-Term]

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1. Stocking distributors

2. Equipment & Supply Dealers
3. Fabricator Dealers
4. Broadline Distributors
5. Service Agencies (Parts)

Front 28

C3 - SG Q1 - What are the “five Ms” of the foodservice facility design process and explain their importance from an operator’s perspective.

Back 28

What are the “five Ms” of the foodservice facility design process and explain their importance from an operator’s perspective. PAGE 3-1 [on Mid-Term]

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1. Menu
2. Market
3. Money Needed
4. Management (Competent)
5. Method of Execution

Front 29

C3 - SG Q2 - What are the various components of a comprehensive feasibility study and why is it so critical for prospective operators to conduct such a study?

Back 29

What are the various components of a comprehensive feasibility study and why is it so critical for prospective operators to conduct such a study? PAGE 3-4/3-5

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Analysis of
1. Demographics of the geographical area
2. Buying and eating out habits of the individuals
3. Traffic patterns of the area
4. General economic factors (employment, industry growth)
5. Competitive analysis of existing restaurants
6. A projection of sales
7. Understanding and properly responding to the target market
8. Financial feasibility study
9. Profit and loss statement
10. Projected cash flow analysis

Front 30

C3 - SG Q3 - What are the various stages of the design process and what are some of the critical functions that take place on each?

Back 30

What are the various stages of the design process and what are some of the critical functions that take place on each?

Front 31

C3 - SG Q4 - What are the various types of specifications used by foodservice design consultants and what is the purpose of each?

Back 31

What are the various types of specifications used by foodservice design consultants and what is the purpose of each?

Front 32

C3 - SG Q5 - What are the ten basic components of equipment specifications?

Back 32

What are the ten basic components of equipment specifications?

Front 33

C3 - SG Q6 - Identify the six basic principles of good foodservice design, and some of the critical components of each.

Back 33

Identify the six basic principles of good foodservice design, and some of the critical components of each.

Front 34

C3 - SG Q7 - What are some of the human engineering concerns that foodservice design consultants need to consider when designing a foodservice facility?

Back 34

What are some of the human engineering concerns that foodservice design consultants need to consider when designing a foodservice facility?

Front 35

C3 - Test Q1 - What are the 5 "M's" of successful foodservice operations?

Back 35

What are the 5 "M's" of successful foodservice operations?

PAGE 3-1

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1. Menu
2. Market
3. Money Needed
4. Management (Competent)
5. Method of Execution

Front 36

C3 - Test Q2 - Name the nine phases of the design process

Back 36

Name the nine phases of the design process

[on Mid-Term]

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1. Initial contact and proposal
2. Feasibility process
3. Programming
4. Initial design and cost estimates
5. Design development/equipment specification & engineering
6. Bidding & awarding of contract
7. Project construction
8. Inspection & acceptance
9. Implementation & training

Front 37

C3 - Test Q3 - Name the ten elements on a standard specification sheet for equipment:

Back 37

Name the ten elements on a standard specification sheet for equipment: [on Mid-Term]

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1. Item number
2. Name
3. Number
4. Model & Manufacturer
5. Key Dimensions

6. Description

7. Utility Requirements

8. Accessories

9. Approvals

10. Other Notes

Front 38

C3 - Test Q4 - What is the best flow of material & personnel in a foodservice facility?

Back 38

What is the best flow of material & personnel in a foodservice facility? [on Mid-Term]

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1. Receiving area
2. Refrigerated & Dry Storage Areas
3. Food Preparation
4. Final Preparation of Food
5. Service Function
6. Dining Area
7. Ware washing Functions
8. Waste disposal

Front 39

C3 - Test Q5 - What are the six basic principles of design?

Back 39

What are the six basic principles of design? [on Mid-Term]

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1. Flexibility and modularity built into it.
2. Simplicity
3. Flow of material & personnel
4. Ease of sanitation
5. Ease of supervision
6. Space efficiency

Front 40

C3 - Test Q6 - What is the ideal humidity level within a food service facility?

Back 40

What is the ideal humidity level within a food service facility? PAGE 3-15 [on Mid-Term]

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Ideal humidity levels within a foodservice facility should be in the range of 40 to 45%.

Front 41

C3 - Test Q7 - The aisle width needed for a double aisle with protruding equipment is:

Back 41

The aisle width needed for a double aisle with protruding equipment is: CHART, PAGE 3-15 [on Mid-Term]

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Double aisle with protruding equipment

4.5 to 5.5 feet

Front 42

C3 - Test Q8 - Name the five primary factors when designing for human engineering:

Back 42

Name the five primary factors when designing for human engineering: PAGE 3-14 [on Mid-Term]

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1. Proper levels of temp and humidity;
2. A sufficient amount of work space;
3. The use of properly designed equipment;
4. Material handling equipment and tools
5. The control of noise levels:
6. Proper lighting levels: and
7. Proper working height

Front 43

C4 - SG Q1 - What are some of the major problems that can occur when hard water is present in a foodservice establishment?

Back 43

What are some of the major problems that can occur when hard water is present in a foodservice establishment?

Front 44

C4 - SG Q2 - What types of systems are available to help treat water-related problems?

Back 44

What types of systems are available to help treat water-related problems?

Front 45

C4 - SG Q3 - Why is it important to ensure that sufficient water pressure is present?

Back 45

Why is it important to ensure that sufficient water pressure is present?

Front 46

C4 - SG Q4 - What are some of the key issues related to heating of water?

Back 46

What are some of the key issues related to heating of water?

Front 47

C4 - SG Q5 - What are some of the primary sources of steam in the foodservice industry?

Back 47

What are some of the primary sources of steam in the foodservice industry? PAGE 4-5

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1. Piped in and purchased from a utility
2. In the buildings boiler room and then piped to the kitchen
3. By an auxiliary boiler located in or near the kitchen.
4. By a cabinet-mounted pressure or convection steamer equipped
5. By small boilers and steam generators that are built into specific pieces of foodservice equipment.Typical examples include convection steamers, self-contained steam-jacketed kettles, and combi-ovens.

Front 48

C4 - SG Q6 - What are the potential consequences of not matching equipment’s electrical rating with that of the available power?

Back 48

What are the potential consequences of not matching equipment’s electrical rating with that of the available power?

Front 49

C4 - SG Q7 - What is the correlation between total gas requirements and pipe sizing?

Back 49

What is the correlation between total gas requirements and pipe sizing?

Front 50

C4 - SG Q8 - What are some of the critical points an operator should consider when comparing gas and electric powered equipment?

Back 50

What are some of the critical points an operator should consider when comparing gas and electric powered equipment?

Front 51

C4 - SG Q9 - What are the advantages of using quick-disconnect fittings and caster-mounted equipment?

Back 51

What are the advantages of using quick-disconnect fittings and caster-mounted equipment?

Front 52

C4 - Test Q1 - List the four primary utilities used in the foodservice industry:

Back 52

List the four primary utilities used in the foodservice industry: [on Mid-Term]

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1. Water
2. Steam
3. Electricity
4. Gas

Front 53

C4 - Test Q2 - Proper water pressure is a major concern for what piece of equipment?

Back 53

Proper water pressure is a major concern for what piece of equipment? [on Mid-term]

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Dishwasher

Front 54

C4 - Test Q3 - One Bhp is equivalent to ________ of electricity power input or _______ BTUs of gas.

Back 54

One Bhp is equivalent to __10kw__ of electricity power input or __34,000__ BTUs of gas. [on Mid-Term]

Front 55

C4 - Test Q4 - Problem #2
Which unit operates more efficiently?
Gas Appliance - Using 50,000 BTUs of Nat Gas/Hr at 40% efficient
Electric Appliance - Consumes 22 KW of power/Hr at 80% efficient

Back 55

Problem #2
Which unit operates more efficiently?
Gas Appliance - Using 50,000 BTUs of Nat Gas/Hr at 40% efficient
Electric Appliance - Consumes 22 KW of power/Hr at 80% efficient [on Mid-Term]

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Electric Appliance

Front 56

C4 - Test Q5 - Utilities Calculation Problems (round up to nearest whole number): Problem #1 Step Rate Schedule for Electric Utility
KWH Used - Rate/Kilowatt Hr

First 5,000 - $0.15

Next 56,000 - $0.08

Over 61,000 - $0.05

What is the total cost for 69,750 kWh

Back 56

Utilities Calculation Problems [on Mid-Term]

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What is the total cost for 69,750 kWh?

5,000 x $0.15 = $750.00

56,000 x $0.08 = $4480.00

8,750 x $0.05 = $437.50

Total = $5667.50

Front 57

C5 - SG Q1 - What are the primary reasons for the design and installation of a ventilation system?

Back 57

What are the primary reasons for the design and installation of a ventilation system?

Front 58

C5 - SG Q2 - What is the difference between a type I and type II hood?

Back 58

What is the difference between a type I and type II hood?

Front 59

C5 - SG Q3 - What are the basic hood styles that are available?

Back 59

What are the basic hood styles that are available?

Front 60

C5 - SG Q4 - What are the basic types of grease extraction methods used in type II hoods?

Back 60

What are the basic types of grease extraction methods used in type II hoods?

Front 61

C5 - SG Q5 - What are some of the key factors associated with determining the proper exhaust flow rates for hoods and ventilation systems?

Back 61

What are some of the key factors associated with determining the proper exhaust flow rates for hoods and ventilation systems?

Front 62

C5 - SG Q6 - What are ventless hoods and where are they typically used?

Back 62

What are ventless hoods and where are they typically used?

Front 63

C5 - SG Q7 - What methods do ventless hoods use to remove effluent from the air?

Back 63

What methods do ventless hoods use to remove effluent from the air?

Front 64

C5 - SG Q8 - Is halon gas still used in exhaust hood fire prevention systems?

Back 64

Is halon gas still used in exhaust hood fire prevention systems?

Front 65

C5 - SG Q9 - What are the advantages of using quick-disconnect fittings and caster-mounted equipment?

Back 65

What are the advantages of using quick-disconnect fittings and caster-mounted equipment?

Front 66

C5 - Test Q1 - Name the 6 basic hood styles.

Back 66

Name the 6 basic hood styles. [on Mid-Term]

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1. Wall mounted Canopy
2. Single island canopy
3. Double island canopy
4. Backshelf hood
5. Eyebrow hood
6. Pass over style hood

Front 67

C5 - Test Q2 - What are the two types of hoods?

Back 67

What are the two types of hoods? [on Mid-Term]

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1. Type I - Grease laden
2. Type II - Condensate hood for steam and water vapors

Front 68

C5 - Test Q3 - What are the grease removal devices.

Back 68

What are the grease removal devices. [on Mid-Term]

----

1. Baffle filter
2. Removable extractors
3. Stationary extractors

Front 69

C5 - Test Q4 - Name the six primary purposes of using a hood.

Back 69

Name the six primary purposes of using a hood. [on Mid-Term]

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1. To remove heat, grease, odor, smoke, steam and flue gas from working kitchen
2. To provide clean, comfortable and productive kitchen
3. To enhance the safety of personal in kitchen
4. To provide fire protection
5. To impact HVAC system
6. Help or hurt environment

Front 70

C5 - Test Q5 - List the five things to consider when determining exhaust flow rates.

Back 70

List the five things to consider when determining exhaust flow rates. [on Mid-Term]

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1. Style of equipment
2. Amount of over hang of hood
3. Distance of equipment from hood
4. Presence and size of end panels
5. Type of equipment and food being prepare

Front 71

C5 - Test Q6 - List the seven areas to use a ventless hood

Back 71

List the seven areas to use a ventless hood [on Mid-Term]

----

1. High rise buildings
2. Historic buildings
3. Airports
4. Convention centers
5. C-stores

6. Supermarkets
7. Kiosks

Front 72

C5 - Test Q7 - What methods do ventless hoods use to remove effluent from the air?

Back 72

What methods do ventless hoods use to remove effluent from the air? [on Mid-Term]

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1. Mechanical filtration (paper, fiberglass, or Charcoal filters)
2. Electrostatic precipitator

Front 73

C5 - Test Q8 - Halon gas is still used in exhaust fire suppression systems – True or False?

Back 73

Halon gas is still used in exhaust fire suppression systems [on Mid-Term]

----

False

(Also, Halon does not affect a T-1000 when raiding Cyberdyne Systems)

Front 74

C5 - Test Q9 - You can design a hood properly without taking into consideration the facility heating, ventilation and air conditioning as well as the cooking equipment that will go under the hood – True or False?

Back 74

You can design a hood properly without taking into consideration the facility heating, ventilation and air conditioning as well as the cooking equipment that will go under the hood [on Mid-Term]

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False

Front 75

C5 - Test Q10 - The eye brow hood can be used with which of the following equipment?
a. Grills and ovens
b. Ovens and some dishwashers
c. Fryers and dishwashers
d. Charbroilers and stoves

Back 75

The eye brow hood can be used with which of the following equipment? [on Mid-Term]

----
b. Ovens and some dishwashers

Front 76

C5 - Test Q11 - The typical over hang requirements for a wall mounted canopy hood is:
a. End 12” front 6” rear 3”
b. End 6” front 12” rear 3”
c. End 6” front 12” rear 0”
d. End 3” front 12” rear 0”

Back 76

The typical over hang requirements for a wall mounted canopy hood is: [on Mid-Term]

----

c. End 6” front 12” rear 0”

Front 77

C6 - SG Q1 - Why is safety such a major issue in the foodservice industry with respect to equipment?

Back 77

Why is safety such a major issue in the foodservice industry with respect to equipment?

Front 78

C6 - SG Q2 - What are some of the major goals and objectives of the NSF?

Back 78

What are some of the major goals and objectives of the NSF?

Front 79

C6 - SG Q3 - What types of testing and certification services are provided by UL?

Back 79

What types of testing and certification services are provided by UL?

Front 80

C6 - SG Q4 - Who is ETL and what testing and certification services do they provide?

Back 80

Who is ETL and what testing and certification services do they provide?

Front 81

C6 - SG Q5 - What is the significance of approval agencies “follow-up” service programs with equipment manufacturers?

Back 81

What is the significance of approval agencies “follow-up” service programs with equipment manufacturers?

Front 82

C6 - SG Q6 - What are the CE requirements for North American foodservice equipment manufacturers wanting to do business in Europe?

Back 82

What are the CE requirements for North American foodservice equipment manufacturers wanting to do business in Europe?

Front 83

C6 - SG Q7 - What equipment product categories are currently covered by the EPA’s ENGERGY STAR program?

Back 83

What equipment product categories are currently covered by the EPA’s ENGERGY STAR program?

Front 84

C6 - SG Q8 - Is halon gas still used in exhaust hood fire prevention systems?

Back 84

Is halon gas still used in exhaust hood fire prevention systems?

Front 85

C6 - Test Q1 - What did NSF International formerly stand for?
A) National Standards Formulary
B) Network Sanitation Foundation
C) National Sanitation Foundation
D) National Sanitation Formulary

Back 85

What did NSF International formerly stand for? [on Mid-Term]

----
C) National Sanitation Foundation

Front 86

C6 - Test Q2 - What are the three primary purposes for NSF listings in the foodservice industry?

Back 86

What are the three primary purposes for NSF listings in the foodservice industry? [on Mid-Term]

----

1. To assure all equipment manufactured in the industry meets required health standards and passes critical inspection at foodservice facilities
2. Allowing foodservice equipment manufacturers to apply uniform construction methods to all the equipment that has been NSF listed
3. Provide health authorities throughout the country a united front or voice in requiring basic elements of equipment sanitation.

Front 87

C6 - Test Q3 - UL offers full service testing in what three areas?

Back 87

UL offers full service testing in what three areas? [on Mid-Term]

----

1. Electrical safety
2. Gas safety
3. Sanitation

Front 88

C6 - Test Q4 - UL was the first safety certification organization in the US to be granted certification organization and testing organization accreditation by the Standards Council of Canada – True or False?

Back 88

UL was the first safety certification organization in the US to be granted certification organization and testing organization accreditation by the Standards Council of Canada [on Mid-Term]

----

True

Front 89

C6 - Test Q5 - What are the four steps to obtain CSA design verification?

Back 89

What are the four steps to obtain CSA design verification? [on Mid-Term]

----

1. Submit Product Information (Marketing brochure, photograph, list of components, alternate material used, schematics and wiring diagram, model or catalog numbers, name, location and contact info for all manufacturing plants)
2. Submit samples and Test date
3. Respond to findings letter
4. Receive final certification

Front 90

C6 - Test Q6 - What is the CE mark?

Back 90

What is the CE mark? [on Mid-Term]

----

A required certification for any factory wanting to sell equipment in Europe.

Front 91

C6 - Test Q7 - List the 4 products that are Energy Star rated:

Back 91

List the 4 products that are Energy Star rated: [on Mid-Term]

----

1. Holding Cabinets
2. Reach-in refrigerators
3. Fryers
4. Steamers

Front 92

C7 - SG Q1 - What are some of the primary causes of foodborne illness as recognized by the National Restaurant Association?

Back 92

What are some of the primary causes of foodborne illness as recognized by the National Restaurant Association?

Front 93

C7 - SG Q2 - What are the top five diseases or illnesses that are caused by food-borne bacteria, and some of the preventive steps that can be taken to minimize their impact on foodservice operations?

Back 93

What are the top five diseases or illnesses that are caused by food-borne bacteria, and some of the preventive steps that can be taken to minimize their impact on foodservice operations?

Front 94

C7 - SG Q3 - Which foods are most likely to harbor biological hazards?

Back 94

Which foods are most likely to harbor biological hazards?

Front 95

C7 - SG Q4 - What are some of the most effective ways of controlling bacterial growth?

Back 95

What are some of the most effective ways of controlling bacterial growth?

Front 96

C7 - SG Q5 - What is the food temperature “Danger Zone” in degrees F?

Back 96

What is the food temperature “Danger Zone” in degrees F?

Front 97

C7 - SG Q6 - What is the minimum temperature for the refrigerated and frozen storage of most products?

Back 97

What is the minimum temperature for the refrigerated and frozen storage of most products?

Front 98

C7 - SG Q7 - What is the “two stage” product-cooling requirement?

Back 98

What is the “two stage” product-cooling requirement?

Front 99

C7 - SG Q8 - Based on the HACCP studies, what are some of the most common causes of foodborne illness?

Back 99

Based on the HACCP studies, what are some of the most common causes of foodborne illness?

Front 100

C7 - SG Q9 - Is HACCP a regulation, an approval agency, a time/temperature monitoring system or a process developed to identify, monitor and control food safety risk?

Back 100

Is HACCP a regulation, an approval agency, a time/temperature monitoring system or a process developed to identify, monitor and control food safety risk?

Front 101

C7 - SG Q10 - What are some of the latest equipment and supplies developments specifically related to food safety and sanitation?

Back 101

What are some of the latest equipment and supplies developments specifically related to food safety and sanitation?

Front 102

C7 - Test Q1 - According to the Center for Disease Control what are the five major factors of food born illness?

Back 102

According to the Center for Disease Control what are the five major factors of food born illness? [on Mid-Term]

----

1. Purchasing from unsafe source
2. Failing to cook adequately
3. Holding at wrong temperature
4. Using contaminated equipment
5. Poor personal hygiene

Front 103

C7 - Test Q2 - List the three general types of food safety hazards.

Back 103

List the three general types of food safety hazards. [on Mid-Term]

----

1. Chemical
2. Biological
3. Physical

Front 104

C7 - Test Q3 - What are the six key conditions that promote food borne micro-organisms growth? (FAT TOM)

Back 104

What are the six key conditions that promote food borne micro-organisms growth? (FAT TOM) [on Mid-Term]

----

Food
Acidity
Temperature

Time

Oxygen

Moisture

Front 105

C7 - Test Q4 - What are the four ways to defrost product correctly?

Back 105

What are the four ways to defrost product correctly? [on Mid-Term]

----

1. Under refrigeration less the 41 degrees
2. Submerged under 70 degree running water
3. In a microwave
4. As part of the cooking process

Front 106

C7 - Test Q5 - What are the seven distinct steps to the development of an HACCP program?

Back 106

What are the seven distinct steps to the development of an HACCP program? [on Mid-Term]

----

1. Assess the hazards
2. Identify critical control points
3. Set up control procedures and standards for control points
4. Monitor the critical control points
5. Take the proper corrective actions
6. Establish record keeping
7. Verify the system is working

Front 107

C7 - Test Q6 - What are the three main causes of time temperature abuse?

Back 107

What are the three main causes of time temperature abuse? [on Mid-Term]

----

1. Cooked or raw food not held or stored at correct temp
2. Food not cooked or reheated to temperature
3. Foods not cooled properly

Front 108

C7 - Test Q7 - What are the top five food pathogens that cause food born illness?

Back 108

What are the top five food pathogens that cause food born illness? [on Mid-Term]

----

1. Campylobacter jejuni
2. Salmonella
3. Clostridium botulinum
4. E-coli
5. Listeria

Front 109

C7 - Test Q8 - Salmonella is what type of food safety hazard?
A) Physical
B) Chemical
C) Biological
D) None of the above

Back 109

Salmonella is what type of food safety hazard? [on Mid-Term]

----

C) Biological

Front 110

C7 - Test Q9 - What is the temperature danger zone?
A) 136 degrees to 165 degrees
B) 40 degrees and below
C) 41 degrees to 135 degrees
D) 70 degrees to 100 degrees

Back 110

What is the temperature danger zone? [on Mid-Term]

----

C) 41 degrees to 135 degrees

Front 111

C7 - Test Q10 - List 5 new products that incorporate anti-microbial materials:

Back 111

List 5 new products that incorporate anti-microbial materials: [on Mid-Term]

----

1. shelving
2. electric slicer blades
3. ice machine components
4. Cutting Boards
5. Oven door handles

Front 112

C7 - Test Q11 - You can use a cutting board for raw chicken then turn it over and use it for salad – True or False?

Back 112

You can use a cutting board for raw chicken then turn it over and use it for salad [on Mid-Term]

----

False

Front 113

C7 - Test Q12 - A person using gloves for raw beef then use the same gloves for cutting bread is an example of what?

Back 113

A person using gloves for raw beef then use the same gloves for cutting bread is an example of what? [on Mid-Term]

----

Cross contamination

Front 114

C7 - Test Q13 - Name three ways an employee can prevent poor personal hygiene

Back 114

Name three ways an employee can prevent poor personal hygiene [on Mid-Term]

----

1. Wash hands after using restroom
2. Wash hands correctly after changing task
3. Not coughing or sneezing on food
4. Not touching or scratching cuts, sores, boils or rashes then handling food
5. Not coming to work when they are sick

Front 115

C7 - Test Q14 - Name the eight preventive actions an operator can take to help against biological hazards.

Back 115

Name the eight preventive actions an operator can take to help against biological hazards. [on Mid-Term]

----

1. Develop and maintain proper housekeeping

2. Eliminate flies, rats, roaches and mice
3. Make sure storage facilities and procedures are adequate
4. Eliminate opportunities for cross contamination
5. Make sure employees wash their hands
6. Purchase equipment that is NSF or UL Sanitation listed
7. Select foods and vendors with caution
8. Develop proper sanitation training programs

Front 116

C7 - Test Q15 - List 6 of the nine ways to help prevent time temperature abuse:

Back 116

List 6 of the nine ways to help prevent time temperature abuse: [on Mid-Term]

----

1. Defrost food properly
2. Heat foods to proper temperature
3. Hold hot foods hot/cold food cold
4. Chill leftovers properly
5. Make sure large quantities of food are kept in containers that allow max cooling in shortest time
6. Be careful with high proteins that have substantial hand or machine contact (hamburger, egg salad...)
7. Refrigerated products are covered in cooler to prevent cross contamination
8. If food is compatible bring food to PH level of 7.6 or higher
9. Allow foods outside of refrigeration no more than 4 hours

Front 117

C7 - Test Q16 - In addition to bacterial, what are the other three potential forces of biological contamination?

Back 117

In addition to bacterial, what are the other three potential forces of biological contamination? [on Mid-Term]

----

1. Time-temperature abuse
2. cross contamination
3. poor personal hygiene

Front 118

C8 - SG Q1 - What are the three basic types of food processing used in today’s foodservice operations?

Back 118

What are the three basic types of food processing used in today’s foodservice operations?

Front 119

C8 - SG Q2 - What are some of the primary advantages of an operator’s use of preprepared foods?

Back 119

What are some of the primary advantages of an operator’s use of preprepared foods?

Front 120

C8 - SG Q3 - What are the three phases or stages associated with the food production process in a commercial foodservice operation?

Back 120

What are the three phases or stages associated with the food production process in a commercial foodservice operation?

Front 121

C8 - SG Q4 - What are some of the major design and layout considerations associated with the ingredient preparation areas of a kitchen?

Back 121

What are some of the major design and layout considerations associated with the ingredient preparation areas of a kitchen?

Front 122

C8 - SG Q5 - Why has the traditional processing of meat changed for most foodservice operators?

Back 122

Why has the traditional processing of meat changed for most foodservice operators?

Front 123

C8 - SG Q6 - Describe the three basic types of heat transfer and the two “new wave” methods of cooking and heating foods.

Back 123

Describe the three basic types of heat transfer and the two “new wave” methods of cooking and heating foods.

Front 124

C8 - SG Q7 - List the various dry and moist methods of cooking food.

Back 124

List the various dry and moist methods of cooking food.

Front 125

C8 - SG Q8 - What are the primary functions of the finishing and portioning phase of the food production process?

Back 125

What are the primary functions of the finishing and portioning phase of the food production process?

Front 126

C8 - Test Q1 - List the three basic food production and service methods:

Back 126

List the three basic food production and service methods: [on Mid-Term]

----

1. scratch production of foods
2. Scratch or full production of part of the food, along with the final preparation of food items that have been commercially prepared
3. Final preparation of food items that have been fully prepared at a central commissary or third party commercial operation

Front 127

C8 - Test Q2 - A two compartment sink is a standard piece of equipment that is used in the fruit and vegetable cleaning process. True or False?

Back 127

A two compartment sink is a standard piece of equipment that is used in the fruit and vegetable cleaning process. [on Mid-Term]

----

True

Front 128

C8 - Test Q3 - List the three basic ways for heat transfer, and then two more sophisticated methods:

Back 128

List the three basic ways for heat transfer, and then two more sophisticated methods: [on Mid-Term]

----

Basic:
1. conduction heating
2. convection heating
3. radiation heating
More sophisticated:
1. induction heating
2. microwave heating

Front 129

C8 - Test Q4 - List the six dry methods of cooking:

Back 129

List the six dry methods of cooking: [on Mid-Term]

----

1. broiling
2. baking
3. searing
4. roasting

5. toasting
6. frying

Front 130

C8 - Test Q5 - There is ____________ times the energy in steam as there is in water.

Back 130

[on Mid-Term]

There is __SIX__ times the energy in steam as there is in water.

Front 131

C8 - Test Q6 - The finishing and portioning phase of the food processing process should be devoted to “____________” the food items in an attractive and pleasing package.
a. covering
b. wrapping
c. framing

d. decorating

e. hiding

Back 131

The finishing and portioning phase of the food processing process should be devoted to “____________” the food items in an attractive and pleasing package. [on Mid-Term]
----
b. wrapping

Front 132

C8 - Test Q7 - The percentage of fat in ground beef can vary from _______ to _______

Back 132

[on Mid-Term]

The percentage of fat in ground beef can vary from __10%__ to __30%__.

Front 133

C8 - Test Q8 - Partially cooking a product in boiling water, hot fat, or oil is called: _______________

Back 133

[on Mid-Term]

Partially cooking a product in boiling water, hot fat, or oil is called: __Blanching__.

Front 134

C9 - SG Q1 - What are some of the major design considerations associated with the receiving and storage areas and why are they important?

Back 134

What are some of the major design considerations associated with the receiving and storage areas and why are they important? [on Mid-Term]

----

1. Supervisory control
2. Materials handling equipment
3. Scales
4. Protection from the Weather

Front 135

C9 - SG Q2 - What are some of the primary factors associated with the proper design of storage areas?

Back 135

What are some of the primary factors associated with the proper design of storage areas? [on Mid-Term]

----

1. The number of meals that are served or anticipated to be served each day
2. The number of items that appear on the menu
3. The frequency of delivery of the food product
4. The operating policies of management

Front 136

C9 - SG Q3 - What are some of the principal storage areas found in most foodservice establishments?

Back 136

What are some of the principal storage areas found in most foodservice establishments? [on Mid-Term]

----

1. Dry food storage
2. Refrigerated storage
3. Freezer storage
4. Paper and cleaning supplies storage
5. Utensil and pan storage
6. Linen storage

Front 137

C9 - SG Q4 - What are the basic materials and coatings used to fabricate shelving that is more corrosion resistant?

Back 137

What are the basic materials and coatings used to fabricate shelving that is more corrosion resistant? [on Mid-Term]

----

1. Galvanized
2. Zinc Plating
3. Chrome Plating
4. Zinc plating and organic coatings
5. Polymer / composite_shelving
6. Polymer/steel reinforced shelving
7. Stainless steel shelving

Front 138

C9 - SG Q5 - What are the primary shelving systems used in the foodservice industry and what are some of the key operating and performance issues associated with each?

Back 138

What are the primary shelving systems used in the foodservice industry and what are some of the key operating and performance issues associated with each?

Front 139

C9 - SG Q6 - What are some of the key issues associated with the proper sizing and planning of a shelving system?

Back 139

What are some of the key issues associated with the proper sizing and planning of a shelving system?

Front 140

C9 - SG Q7 - What are the most common pieces of refrigeration equipment used in foodservice?

Back 140

What are the most common pieces of refrigeration equipment used in foodservice?

Front 141

C9 - SG Q8 - What are some of the operational factors associated with the refrigeration selection process?

Back 141

What are some of the operational factors associated with the refrigeration selection process?

Front 142

C9 - SG Q9 - What are the key operational rules associated with the safe and effective storage of refrigerated products?

Back 142

What are the key operational rules associated with the safe and effective storage of refrigerated products?

Front 143

C9 - Test Q1 - What are the three factors on which the allocation of space for the receiving area depend?

Back 143

What are the three factors on which the allocation of space for the receiving area depend? [on Mid-Term]

----

1. Volume of food to be received
2. The frequency of product delivery
3. The distance between receiving area and storage areas

Front 144

C9 - Test Q2 - What are the six styles of shelving?

Back 144

What are the six styles of shelving? [on Mid-Term]

----

1. Open wire
2. Louvered
3. Embossed or raised steel
4. Solid
5. Vented, steel reinforced plastic
6. Polymer composite

Front 145

C9 - Test Q3 - Name the primary types of shelving systems available:

Back 145

Name the primary types of shelving systems available: [on Mid-Term]

----

1. Stationary
2. Mobile
3. Track
4. Wall mounted, adjustable, cantiliever

Front 146

C9 - Test Q4 - What is the ideal temperature for the dry food storage area?

Back 146

What is the ideal temperature for the dry food storage area? [on Mid-Term]

----

Between 50 and 70 degrees fahrenheit.

Front 147

C9 - Test Q5 - What type of inventory control system is used for refrigerated foods?

Back 147

What type of inventory control system is used for refrigerated foods? [on Mid-Term]

----

FIFO or First In First Out.

Front 148

C9 - Test Q6 - At what temperature do all dairy products need to be stored?

Back 148

At what temperature do all dairy products need to be stored? [on Mid-Term]

----

41 degrees Fahrenheit or lower.

Front 149

C9 - Test Q7 - What is the minimum amount of space between the walk in and the perimeter wall, (inside application)?

Back 149

What is the minimum amount of space between the walk in and the perimeter wall, (inside application)? [on Mid-Term]

----

1 inch between the walls and

2 inches between the condenser and the walls (side mount application) or ceiling (top mount application)

Front 150

C9 - Test Q8 - What is the recommended number and size of reach-in needed for a facility with 176-250 seats?

Back 150

What is the recommended number and size of reach-in needed for a facility with 176-250 seats? [on Mid-Term]

----

(3) three compartment/section coolers and (2) two compartment/section freezers.

Front 151

C10 - SG Q1 - What are the advantages in using automated food preparation equipment, beyond the obvious labor savings?

Back 151

What are the advantages in using automated food preparation equipment, beyond the obvious labor savings? [10-2]

• Reduce prep labor costs
• Reduce the employee skill level required
• Improve employee morale by eliminating difficult and repetitive tasks;
• Improve employee safety and reduce potential injuries
• Improve the consistency of [size, cut and shape]
• Reduce raw ingredient waste

Front 152

C10 - SG Q2 - What are the basic steps required to process most fresh produce?

Back 152

What are the basic steps required to process most fresh produce? [10-3]

1) cleaning

2) paring or peeling

3) then trimming

4) shaping and cutting.

Front 153

C10 - SG Q3 - What is the difference between a food processor and a cutter mixer?

Back 153

What is the difference between a food processor and a cutter mixer? [10-4]

Mainly volume. Food processors are typically counter mount and can be used for blending as well as cutting. Cutter Mixers are for higher volume applications and usually floor mounted.

Front 154

C10 - SG Q4 - What are the three major alternatives to using fresh produce?

Back 154

What are the three major alternatives to using fresh produce? [10-5]

1) Canned

2) Frozen

3) Pre-Cut Fresh Vegetables

Front 155

C10 - SG Q5 - Why has the traditional processing of meat cutting changed at the foodservice operator?

Back 155

Why has the traditional processing of meat cutting changed at the foodservice operator? [10-6]

Industry has evolved to the point where most are purchasing pre-cut and packaged meats directly from a meat purveyor or from their foodservice distributor. This negates the need for special storage requirements (hanging meat lockers) and equipment (meat saws), as well as the use of expensive personnel specially trained in meat cutting techniques.

Front 156

C10 - SG Q6 - What are some of the more popular ways of tenderizing meats?

Back 156

What are some of the more popular ways of tenderizing meats? [10-7]

1) Meat Mallet

2) Cuber (tiny cuts into meat)

3) Vacuum Tumbler (adding marinades)

Front 157

C10 - Test Q1 - Name the three most common devices used to tenderize meat:

Back 157

Name the three most common devices used to tenderize meat: [10-7] [on Mid-Term]

----

1. Cuber (tiny cuts into meat)

2. Vacuum Tumbler (adding marinades)

3. Meat Mallet